Fruity Pebbles Truffles

For the Truffle

If not using a pre-made angel food cake, bake a cake according to your own instructions. Let cool for at least 30 minutes before starting the truffles.

Using the largest bowl of the food processor, add the fruity pebbles and blend until they turn into a powder. Add the Angel food cake and ricotta to the food processor and blend until well combined and a ball forms.

Using your hands or a cookie scoop, form 1-inch size balls and place on a parchment-lined baking tray. Freeze for 1 hour.

For the Chocolate Coating

Melt the white chocolate chips in a microwave (20 second increments), or in a double boiler. I recommend adding a table spoon of fat such as canola oil or coconut oil to thin out the white chocolate and make it easier for dipping.

Assemble

Remove the truffles from the freezer and coat them in white chocolate. (I like to pour the chocolate into a tall cup before coating the truffles. I think it is easier to dip the whole truffle rather than roll it around in a shallow bowl to coat. Make sure the cup is glass not plastic incase you need to microwave it again.) Immediately sprinkle the crushed fruity pebbles on top.

Place back into the freezer to let the chocolate harden for 10-20 minutes. Then enjoy!